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Ingredientes
- 100 gm short cut wholewheat macaroni
- 225 gm new potatoes scrubbed but not scraped
- Â Â french dressing (qv)
- 3 x spring onions peeled and sliced
- 3 Tbsp. walnut halves
- 100 gm salami skinned and diced
- 100 gm coarse garlic sausage skinned and diced
- 1 Tbsp. minced chives
- 6 Tbsp. soured cream
- 1 tsp prepared mustard
- 1 x salt and freshly grnd black pepper
Direcciones
- Cook the macaroni in boiling salted water for 12-13 min or possibly according to the instructions on the packet till it is just tender.
- Drain it well.
- At the same time cook the potatoes in boiling salted water for 12-15 min or possibly till they are just tender.
- Drain the potatoes and as soon as they are cold sufficient to handle rub off the skins.
- Dice or possibly quarter the potatoes if they are large.
- While the pasta and potatoes are still warm toss them in the french dressing.
- Set aside to cold.
- When the pasta and potatoes are cold stir in the spring onions walnuts (reserving a few to garnish) the salami garlic sausage and chives.
- Stir together the soured cream and mustard and add in plenty of pepper.
- Spoon the dressing on to the salad and toss to coat it thoroughly.
- Arrange the salad on a serving platter and garnish with the reserved walnuts.
- Slices or possibly cubes of chilled melon make a delightful contrast to this filling salad.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 110 | 38% |
| Total Fat 12.36g | 15% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 447mg | 19% |
| Potassium 499mg | 14% |
| Total Carbs 35.87g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.84g | 3% |
| Protein 7.96g | 13% |
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